1.
Rinse chicken, brush seasoning ( A ) all over to the chicken skin. Deep fry in
the hot oil over high heat until golden in colour. Remove, soak in cool water
immediately, soak it for 20 minutes. Dish out, set aside.

2.
Heat up 1 tbsp oil in the hot wok, stir-fry lotus seeds and the remaining
ingredients ( A ) till fragrant. Add in seasoning ( B ) and toss well. Thicken
sauce with cornstarch solutions. Dish out all ingredients and stuff it into the
cavity of the chicken, sealed before steam.

3.
Put stuffed chicken on a heatproof large plate, add in entire ingredients ( B )
and water. Cover with heatproof plastic sheet. Steam in the preheated steamer
over medium-high heat for approximately 1 ½ hours, until the chicken meat is
tender and the flavor have been absorbed. Dish out the chicken, retain 400ml of
the chicken liquid.